January 17, 2009

Pots du Creme and Creme Anglaise

I have a bad habit. I constantly change and adjust recipes... before I've even tried them once! But it worked out alright this time. This dessert is quite decadent and is now a new favorite in this household!

Chocolate-Irish Cream Pots du Creme

3/4 c heavy cream
1/8 c Baileys
1/2 c milk
1/4 c sugar
4 egg yolks
3 oz chocolate
pinch salt

Preheat the oven to 325.

Combine the cream, milk, and chocolate in a saucepan. Heat and stir constantly to melt. Remove from heat and set aside.

In a large bowl, blend yolks, sugar, and salt until pale yellow. Mix in the chocolate, then add the Baileys. Strain into a large 4 cup measure.

Place ramekins in a deep baking dish. Pour the chocolate evenly into each ramekin. Carefully pour hot water into the dish until it is about a half inch from the top of the ramekins. Cover with foil and bake until just set, approximately 20 minutes.

Carefully remove from the baking dish. Cool, then cover with plastic wrap and chill 3-4 hours.

Makes approximately 4 pots.

Creme Anglaise

1/2 c milk
2 egg yolks
1.5 oz sugar
1/2 t vanilla
1/2 t brandy

Pour the milk, vanilla, and brandy into a saucepan. Bring to a simmer.

Meanwhile, blend the yolks and sugar together until they are a very pale yellow.

Remove the simmering milk from heat and slowly pour half over the egg mixture, stirring constantly.

Still stirring constantly, pour the egg mixture back into the pan with the rest of the milk. Return to heat.

Cook for a short time over medium heat to thicken, stirring constantly. Scrape the sides and bottom regularly and do not boil.

Remove from heat and strain into a bowl. Stir continuously for two minutes to cool. To complete cooling quickly, place the bowl in a larger bowl of ice and stir the creme until cool. If you have more time, you can place the bowl in the freezer, stirring periodically until it's cool. If you don't use one of these methods, a skin will form on top of the creme.

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